Inspiring extraordinary cocktail experiences, Segura Viudas Cava has invited a couple of the industries most outrageous bartenders to create cocktails using its Brut and Rosé wines, perfect for spingtime mixing.

Julia Momose was the first bartender chosen by Segura Viudas Cava. Julia says her creation of the Goldfinch cocktail was inspiried by one of her favorite pairings: Cava and olives.

Goldfinch

Ingredients:

1 oz Kurosawa Nigori Sake

1/2 oz. Sukkah Hill Spirits Etrog

1 oz. Suze Gentiane

1/4 oz. Honey Syrup

Segura Viudas Brut Cava (to Top)

Umeboshi (for Garnish)

Preparation:Combine honey syrup (2:1), Sukkah Hill Spirits Etrog liqueur, Suze Gentiane, and Nigori sake in a mixing glass. Stir gently just to chill. Strain into a Highball glass. Top with Segura Viudas Cava Brut. Garnish with an expression of lemon oils. Discard the peel, and garnish the cocktail with an umeboshi (pickled Japanese plum).

Julia is responsible for the unique beverage program of cocktails and spiritfree pairings at two Michelin-starred Oriole in Chicago. In 2015, Julia was named one Zagat’s 30 Under 30 “rockstars redefining the industry.” In 2016, she was named one of Eater’s “Young Guns,” a prestigious collection of ambitious and talented rising stars. That same year, Food & Wine named Julia a “Best New Mixologist,” drawing national recognition to her name. Looking ahead to 2018, Julia is partnering with Noah and Cara Sandoval of Oriole to open her own bar, Kumiko.

The second bartender chosen was Nikos Mantzaridis from Miami, with two of his unique cocktails both inspired by the complexity found in different flavor combination and, of course, by beautiful beaches, ocean, and sun.

“Cabanas are wonderful in Miami, and always give you the sense of something glamourous, which inspired my refreshing ‘Cabana Boy’ cocktail.”– Nikos Mantzaridis

Cavasutra Cocktail

Cavasutra

Ingredients:

1 1/2 oz. Aperol

1/2 oz Pamplemouse Giffard

1/2 oz. Lemon Juice

1/2 oz. Hibiscus Syrup

Segura Viudas Rosé Cava (to Top)

Orange Peel (to Garnish)

Preparation:Combine ingredients in a mixing tin; shake and strain into a coupe glass. Garnish with an orange peel.

Cabana Boy

Cabana boy

Ingredients:

1 oz. Italicus Liqueur

1 oz. Fos Greek Mastiha Liqueur

3/4 oz. Lemon Juice

1/2 oz. Simple Syrup

2 Basil Leaves

pinch Black Pepper

top with 1.5 oz of Segura Viudas Brut Cava

Preparation:Shake and strain ingredients over crushed ice in a Collins glass. Garnish with basil leaves.

Nikos moved to Greece at the young age of 17 where his bartending career started in a bowling alley, quickly leading him to tend bar at a night clubs, beach bars, eventually bartending in hotels and popular cocktails bars all around Greece and the surrounding islands.

The first cocktail competition he entered was the Nationals of Greece in 2012 where he came in fourth place. Nikos moved back to the states in 2014, finding himself in Delray Beach, where he consulted for his first bar and speakeasy. There he would meet David Ortiz, the cofounder of the United States Bartenders’ Guild Miami, who suggested a prestigous cocktail competition in the area, which led Nikos to working behind one of Miami’s best cocktail bars and restaurants: Beaker & Grey. He then found a new mentor; Ben Potts. “After meeting Ben, I became more and more involved with the industry here in the states,” says Nikos.

“Which brought me to competing in more competitions, of which I won more than ten in the last two years and also making it to the Regional Finals of Bombay Sapphire’s The Most Imaginative Bartender Competition. One year later, I was lucky enough to open my own bar in Coral Gables, named Plomo; a craft cocktail tequila bar. I also manage the bar at Taquiza, North Beach, and I am currently a mixologist for Red Bull, in Miami.”